Here at Casa 1Sentence, we are constantly trying to use more whole wheat and less dairy. The whole wheat part, well, that’s one of those things that is “good for you.” The non-dairy efforts are because one of us (um, that would be me) doesn’t process dairy too well. In addition, we normally don’t mix meat or poultry with dairy products. So it’s useful to have non-dairy recipes to use with a meal or snack that also includes meat.
Plus, we cook with pumpkin a lot around here, since that’s my son’s nickname. 😀
These delicious pumpkin applesauce muffins just so happen to be non-dairy and part-whole wheat. I brought them this weekend to a small gathering, and by the time I left they had all been eaten. I love it when people eat my baked goods!
Pumpkin Applesauce Muffins
(non-dairy and part-whole-wheat)
2 cups white flour
1 cup whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. salt
½ cup oil (you can substitute softened butter or margarine if you prefer)
2 cups sugar
1 cup applesauce
1 can pumpkin
1 tsp. vanilla
1 to 1½ cups chocolate chips or golden raisins (optional)
Preheat oven to 375°F, and generously grease a muffin tin.
One trick I’ve learned with whole wheat baking: sifting the flour is essential. Whenever I add whole wheat to a quickbread (no yeast) or muffin recipe, I also add the step of sifting. If you ask me, it makes the difference between muffins that are OK and muffins that are really yummy.
With that in mind, in a large bowl sift together the flour, whole wheat flour, baking soda, baking powder, cinnamon, and nutmeg. Stir in the salt.
In a separate bowl, beat together the oil, sugar, eggs, applesauce, pumpkin, and vanilla. (If you are using butter or margarine in place of oil, cream it together with the sugar before adding the other ingredients.) Make sure these wet ingredients are well-mixed, and then add them all at once to the dry ingredients.
Remember the secret: don’t overmix! The more you mix, the heavier your muffins will be. Instead, mix just until the dry ingredients are moistened. Then, fold in the chocolate chips or raisins gently, again being careful not to overmix.
Pour the batter into the greased muffin tin.
Here are my muffins, partly through the baking process:
Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out dry. Cool for 5 minutes then remove them from the muffin tin. Cool completely on a wire rack.
Makes 30-36 muffins. Enjoy!